Mycobiota of spices and aromatic herbs

Abstract

A total of 67 samples of spices and herbs were tested for mould contamination. From 50.7% of samples, moulds were not isolated. The most dominant genera were Aspergillus and Penicillium. Potential producers of mycotoxins Aspergillus spp. and Penicillium spp. were tested for the ability to produce some mycotoxins. Isolates of potentially toxinogenic species were found to produce various mycotoxins, namely alfatoxin B1 (Aspergillus flavus), cyclopiazonic acid (Aspergillus flavus), sterigmatocystin (Emericella nidulans), roquefortine C (Penicillium allii, P. chrysogenum, P. crustosum, P. expansum), penitrem A (P. crustosum) and patulin (P. expansum). Some of the tested isolates produce two mycotoxins: A. flavus (aflatoxin B1 and cyclopiazonic acid), P. crustosum (roquefortine C and patulin) and P. expansum (roquefortine C and patulin). None of the tested isolates of Aspergillus section Nigri screened, appeared to produce ochratoxin A. Totally 11 samples were analysed for the presence of aflatoxins and ochratoxin A. Aflatoxin B1 was found in 5 (45.5%) out of 11 samples analysed with levels ranging from 0.14 to 2.9 µg.kg-1. In one sample we detected aflatoxin G1. Ochratoxin A was found in 3 samples (27.3%), with levels ranging from 2.2 to 5.19 µg.kg-1. No sample was contaminated by aflatoxins or ochratoxin A above the maximum admitted threshold established by the European legislation.

Modeling Growth and Toxin Production of Toxigenic Fungi Signaled in Cheese under Different Temperature and Water Activity Regimes

“…ROQ-C and MPA are typically P. roqueforti extrolites [ 23 , 24 , 27 ], but ROQ-C is also produced by P. crustosum [ 54 , 55 ]. ROQ-C was produced by P. roqueforti at all the considered conditions.…”

Mycobiota in Chilean chilli Capsicum annuum L. used for production of Merkén

“…As expected, high-quality of Merkén is directly linked to a selection of high-quality pods (FIA, 2010). However, research on mycobiota, including mycotoxigenic species, was carried out predominantly on chilli powder and other chilli by-products (Atanda et al, 1990;Casquete et al, 2017;Ham et al, 2016;Ruiz-Moyano et al, 2009;Santos et al, 2011;Tančinová et al, 2014). To date, few studies have reported the mycobiota of C. annuum berry fruits and none has described it in all stages of production (da Cruz Cabral et al, 2016;Frimpong et al, 2019;Haruna et al, 2017).…”

Quantitative Scrutinization of Aflatoxins in Different Spices from Pakistan

“…Mycotoxins are toxic secondary metabolites which are produced by fungal spores [ 1 , 2 ]. They can be entered into the living body through different natural routes; that is, they may be ingested, absorbed through skin, or inhaled via the nose [ 3 , 4 ]. Due to their versatile nutritional requirements, they easily spread on different useful commodities under favorable conditions of humidity and temperature as noxious waste [ 5 , 6 ].…”